Tender, creamy rice is the perfect foundation for all kinds of spring ingredients, from asparagus to artichokes.
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I make these as an appetizer, for my kid’s lunches and even for a snack throughout the day. You really can’t go wrong with these avocado egg rolls at all.
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These adorable pinwheels are kid-friendly and they pack a punch in each bite. They’re loaded with lots of fiber from the collard greens, cucumber, spinach and mushrooms as well as protein from the tahini and a dose of healthy fat from the tahini and sesame seeds.
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These dairy-free crunchy caramel chocolate bars aren’t just delicious, they’re ultra-healthy too.
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Skip the meat and go completely vegan with this Cabbage and Rice Casserole for St. Patrick's Day!
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We’ve not only figured out a way to veganize the traditionally dairy-laden comfort soup, we’ve managed to (secretly) pack it to the brim with nourishing vegetables.
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Although korma can be made with ghee, yogurt or cream, these ingredients aren’t necessary for the signature indulgent creaminess.
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The Reducetarian Cookbook has over 125 delicious, easy recipes, and I promise you you won’t struggle to find inspiration for salads!
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The topping is really easy to make and it adds crunch, but to save time, you could use 1½ cups seasoned croutons or ½ cup vegan parmesan cheese instead.
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Using frozen berries in this recipe results in a spoonable breakfast that can also be served as a drink.
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These Almond Banana Muffins can be served warm with almond butter for a nutritious and decadent breakfast.
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Queso is best served warm, so if you have a small slow cooker, a flameproof bowl and tea light warmer, or warming tray, any of these would be ideal for serving.
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If ever there were a totally egalitarian recipe, this is it! This recipe designed as a starting point for building your very own wonder wrap, and it pales to what you can dream up.
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